Pumpkin Pie Ice Cream (No Egg Version) Recipe

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Ingredients:

Serving

1 (15 oz) can pumpkin
1 1/2 cups heavy whipping cream
1/2 cup sugar
1/4 cup light brown sugar
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves

Directions:

Place the canned pumpkin into a colander lined with cheesecloth or a large coffee filter over a bowl. Let it sit for at least 15 minutes to drain off the excess moisture.
Over medium heat, cook the heavy cream and both sugars until small bubbles form around the edge of the pan, stirring often. Do not boil. Remove from heat and whisk until the sugar is dissolved. Let cool to room temperature.
Beat drained pumpkin & the cream mixture together with an electric mixer until combined. Add the salt and the spices and continue beating on medium-high speed for 3 minutes, scraping sides often.
Pour mixture into prepared ice cream machine. Process for 20 minutes, or following the manufacturer's recommendations for your machine.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	180.08 Kcal (754 kJ)
Calories from fat	100.24 Kcal
		% Daily Value*
Total Fat	11.14g	17%
Cholesterol	41.1mg	14%
Sodium	208.07mg	9%
Potassium	53.53mg	1%
Total Carbs	20.63g	7%
Sugars	18.87g	75%
Dietary Fiber	0.3g	1%
Protein	0.67g	1%
Vitamin C	0.7mg	1%
Iron	0.2mg	1%
Calcium	32.8mg	3%

Amount Per 100 g
Calories	327.42 Kcal (1371 kJ)
Calories from fat	182.26 Kcal
		% Daily Value*
Total Fat	20.25g	17%
Cholesterol	74.73mg	14%
Sodium	378.31mg	9%
Potassium	97.33mg	1%
Total Carbs	37.5g	7%
Sugars	34.31g	75%
Dietary Fiber	0.54g	1%
Protein	1.22g	1%
Vitamin C	1.4mg	1%
Iron	0.3mg	1%
Calcium	59.7mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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